Qeema Masoor Biryani

Try our new Qeema Masoor Biryani Recipe.

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  • Mince ½ kg
  • Fried Onions 1 Cup + 2 tbsp
  • Salt 1 & ½ tsp or to taste
  • Red Chili Powder 2 tsp or to taste
  • Turmeric ½ tsp
  • Ginger garlic paste 2 tbsp
  • Cumin Powder 1 ½ tsp
  • Cinnamon 1-2 stick
  • Black Lentil 1 Cup (Boiled till done only)
  • Coriander Powder 1 tsp
  • Whole Spice Powder 1 tsp
  • Green Chilies 5-6
  • Oil ½ Cup
  • Fresh Coriander 1/4 Cup
  • Water ¼ Cup
  • Milk ½ Cup + Food Color A good pinch
  • Food color 1 pinch
  • Yogurt 1 Cup
  • Black pepper Corn 6-8
  • Cloves 6-8
  • Green cardamom 4-5
  • Ghee 2-3 tbs or as required
  • Mint leaves 2 tbsp
  • Kewra Essence 1 & ½ tsp
  • Star Anise Powder 1 tsp
  • Bay leave 1
  • Rice 2 ½ Cup (Soaked for 1 hour, 3/4th boiled with 1 tsp salt)


In a pan heat oil and whole spices (peppercorn, cloves, cinnamon, cardamom and bay leave). When aromatic add GGP and fry. When GGP changes its color add mince in it along with Turmeric, red chili powder, coriander powder, cumin powder and mix well.

Add yogurt and salt in mince and cover the lid. Once the water dries up and mince is about to done add fried onions, green chilies, and mix well till oil leaves the sides.

In the same pan start layering biryani. Over the cooked mince add remaining chilies, Coriander, mint, all spice powder and start anise powder. Pour half of the cooked rice. Then spread out boiled black lentil and then last layer of rice.

Lastly topped the rice with ghee, kewra essence, water, milk+food color and 2 tbsp of fried onions and cover the lid.

Simmer on low flame for 15-20 mins OR till steam arise. Mix well and serve hot.

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